I came up with this recipe the week I moved. I had only unpacked my deep sauté pan, so I needed to make a one pot meal. The pasta cooks in the mix of chicken stock and cream. By the time the pasta is done cooking, you will have a thick creamy sauce that beautifully coats the pasta.
1 small onion, diced
2 large garlic cloves, finely chopped
1 pound sweet Italian sausage, causing removed
12 oz kale, washed and roughly chopped
1/8 teaspoon crushed red pepper
Juice of 1 lemon
2 cups chicken stock
2 cups heavy cream or half and half
1 pound box of rigatoni
3/4 cup freshly grated parmesan cheese, plus more for serving
- In a 4 quart sauté pan, heat a drizzle of olive oil over medium high heat. Once hot, add onions and sweat until they start to turn translucent, about 3-4 minutes. Reduce heat to medium low and stir in the garlic. Cook for 1 minute.
- Increase heat to medium. Add sausage and cook, stirring occasionally, until the meat begins to brown, about 5 minutes. Add chopped kale and cook until it begins to wilt, about 5 minutes. Stir in red pepper flakes and lemon juice. Season with salt and pepper to taste.
- Stir in chicken stock and cream or half and half. Increase heat to medium high. Bring to a low boil and add pasta. Stir to evenly distribute the pasta and then cover. Reduce to a simmer and cook until pasta is al dente, about 12 minutes. The liquid will have mostly evaporated, thickening the sauce.
- Stir in parmesan cheese and adjust seasoning if necessary. Transfer to serving bowls and garnish with additional parmesan cheese.